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As long as I can remember, every Saturday I would find myself waiting in a long line at my neighborhood carniceria (Mexican meat market). Myself, along with what seemed like hundreds of other families, would wait patiently for Mexican slow cooked beef cheeks or other beef parts from the cows head, fresh corn tortillas, salsa, menudo and guacamole. This was the quintessential Mexican breakfast in my house. Living in Houston, Texas you could probably bet most Mexican families know all too well of the carniceria lines on Saturday and Sunday. Well I still crave my Saturday morning barbacoa tacos and I have come up with a way to avoid those crazy long lines. Here is a slow cooker barbacoa recipe that will satisfy your craving for slow cooked beef cheeks. Click on the video to see how I make it.



2 lbs beef cheek meat (or beef chuck roast)

2 tsp salt (1 1/2 tsp if using fine table salt)

2 to 3 cloves fresh garlic 2 bay leaves

1/2 small onion

5 to 8 drops of liquid smoke (optional)

2 Tbls water (optional - to combine with liquid smoke)


1) In a 4.5 quart slow cooker add all ingredients

2) Set on LOW for 12 hours or set on HIGH for 8 hours

3) Once the meat is tender, remove in one whole piece to a serving plate

4) Do not shred until ready to serve. This will prevent the meat from drying out.

5) Serve in tacos topped with fresh onion, cilantro, lime and your favorite salsa.

6) Serves at least 10 to 12 corn tortilla tacos.

*This will vary depending on the ratio of meat to each taco.

Download PDF • 29KB

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